Gruyere and Chicken Roulade
Roll up indulgent flavor with this exquisite Gruyere and Chicken Roulade recipe—a sophisticated yet approachable dish perfect for dinner parties or weeknight meals. Tender, juicy chicken breasts are pounded thin, filled with a savory mixture of sautéed spinach, fragrant garlic, and rich Gruyere cheese, then expertly rolled and seared to golden perfection. Finished in the oven and served with a silky, parsley-infused pan sauce, these roulades are a feast for both the eyes and the palate. With a balance of creamy, cheesy goodness and earthy greens wrapped in succulent chicken, this dish is sure to impress. Ideal for those seeking recipes featuring stuffed chicken, Gruyere cheese, and gourmet home cooking, this roulade pairs beautifully with roasted vegetables or a crisp salad for an unforgettable meal.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup Gruyere cheese
- 2 cups fresh spinach
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 pieces toothpicks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons parsley
- 1 cup chicken stock
- 1 teaspoon all-purpose flour
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch using a meat mallet.
Season both sides of the chicken breasts with salt and black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and cook for 1 minute, or until fragrant.
Add the spinach to the skillet and sauté until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
Place the pounded chicken breasts on a clean surface. Spread a portion of the sautéed spinach evenly over each breast, leaving a small border around the edges.
Sprinkle shredded Gruyere cheese evenly over the spinach on each chicken breast.
Gently roll up each chicken breast to enclose the filling, starting from the narrowest end. Secure the seam with toothpicks.
Heat the remaining olive oil and butter in an oven-safe skillet over medium-high heat. Sear the chicken roulades on all sides until golden brown, about 3-4 minutes total.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reads 165°F (74°C).
Remove the chicken roulades from the skillet and set aside. Tent with foil to keep warm.
Place the skillet back on your stovetop over medium heat. Whisk in the flour and cook for 30 seconds.
Gradually add the chicken stock while whisking to create a smooth sauce. Simmer for 2-3 minutes, or until the sauce thickens slightly.
Season the sauce with additional salt and pepper, if needed, and stir in chopped parsley.
Remove the toothpicks from the roulades and slice each into 1-inch thick rounds.
Drizzle the sauce over the chicken roulades before serving.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1085 mg | 47% | |
| Total Carbohydrate | 2.5 g | 1% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 0.4 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 653 mg | 50% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 519 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
